Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, soft milk bread. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Another defining characteristic of milk bread is the way in which you can gently pull apart each slice into soft, feathery layers—like a fluffy, bready version of a croissant. You may know it as "Japanese milk bread" or "Hokkaido milk bread," named for the region's famous milk. It's the peak of indulgence, golden brown on the outside and soft and fluffy inside with a hint of sweetness courtesy of the most important ingredient: sweetened condensed milk. Milk bread is the perfect sandwich bread: soft, fluffy, and easy to slice.
Soft Milk Bread is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Soft Milk Bread is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook soft milk bread using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Soft Milk Bread:
- Make ready 1 kg plain flour
- Get 6 tablespoons sugar
- Get 1 pinch salt
- Take 20 g dry yeast (2 sachets of 10g) or 60 of fresh yeast
- Make ready 3 eggs
- Take 2 TBSP melted but not hot butter
- Get 450 ml milk (warm)
- Make ready 1 beaten egg for brushing
It is tender and "chewy" at the same time, and can almost melt in your mouth. It really is good enough to eat all by itself, requiring no butter or jams as they would simply interfere with the flavor. Flavors of milk and butter with a subtle sweetness makes this bread addictingly delicious and now you can make it at home! Milk bread is a cotton soft, sweet and fluffy Japanese-style bread made famous by bakeries in Japan.
Steps to make Soft Milk Bread:
- In a bowl, place the flour, sugar, and salt. Mix everything very well.
- Then add the dry yeast and mix a bit more. - Add eggs, butter, and warm milk. If you are using fresh yeast, dissolve it all in half of the milk before adding it to the flour.
- With your hands, mix and knead the dough. If you have a mixer, use the hook piece for kneading.
- Transfer it to a smooth surface and continue kneading the dough for about 10 minutes or until it is very smooth and homogeneous; - TIP: if the dough is too soft, add a little flour if it is too dry, add a little bit of water.
- Return the dough to the bowl and cover it with a cloth; - Let stand for 50 minutes;
- After that time, divide the dough into equal sizes; - TIP: you can divide the dough into any size you like; - Take each piece, open it, and roll to shape.
- Place the rolls in a greased and floured baking tray or lined with parchment paper, leaving a space for them to grow. After that, cover the rolls with a cloth and let stand for another 40 minutes or until doubled in size.
- Pre-heat the oven at 180ºC. Egg brush each roll. Bake for about 30 minutes or until golden brown.
Flavors of milk and butter with a subtle sweetness makes this bread addictingly delicious and now you can make it at home! Milk bread is a cotton soft, sweet and fluffy Japanese-style bread made famous by bakeries in Japan. This recipe is our take on Japan's Hokkaido milk bread, a loaf so light it's often described as feathery. The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong. This simple step yields a loaf that's tender, moist, and stays fresh longer than loaves prepared the standard way.
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